Text 27372, 98 rader
Skriven 2012-07-21 13:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: grilled 1
=================
-=> Quoting Burton Ford to Jim Weller <=-

 jw-> formerly #4: Domino's. Now #1 by default! How sad is that.

 BF> We have a slew of Pizzerias here in Newark.  Our place of choice has
 BF> been Domino's.  I think some time in the last couple of years their
 BF> pizza improved measurably.  I think the flavor improved a lot.

It is indeed much better than it used to be. I got a kick out of
their commercials at the time which basically said, "we don't suck
anymore." Refreshing honesty.

 BF> amount of sauce is also to our liking... most of the others around town
 BF> seem very dry to us.

I too like lots of sauce (and not too much cheese).

 BF> I do believe that in a Pizza chain the quality and make up of the
 BF> pizza depends on the employees, and not the chain 'methods'.

I think it's a bit of both.

 BF> I take it youn's don't like dominoes at all in Yellow Knife?

Recently my opinion has changed as Domino's has gotten better and
everyone else got worse. They are also the best priced of the bunch.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: GHF Succulent Shrimp & Spinach Grilled Pizza
Categories: Grill, Shrimp, Pizza
  Servings: 3

           Olive oil no-stick spray 
      1    pre-made refrigerator pizza
           dough 
     10 oz bag fresh spinach 
     18    raw shrimp, butterflied 
      1 pt grape tomatoes, halved 
      3    cloves garlic, minced 
      2 c  shredded Italian cheese mix
           Salt and freshly ground
           pepper 

Spray grill with olive oil no-stick spray and light grill. Pre-heat
grill temperature to approximately 400 F.

Spray a wok with olive oil no-stick spray. On your stovetop or the
grill, saute spinach and garlic with a pinch of salt and pepper
until wilted. Remove spinach from wok and spray wok with olive oil
no-stick spray. Add tomatoes and cook for 2 minutes. Put in aluminum
foil until ready to use. 

Spray shrimp with olive oil no-stick spray and season with salt and
pepper. Grill shrimp until done, about 2-3 minutes. Cover with
aluminum foil until ready to use. 

Separate dough into 3 balls and roll each one out. Spray both sides
of dough with olive oil no-stick spray. Carefully slide the dough
onto the grill. (Keep an eye on the dough. Depending on the heat of
the fire, the dough may cook rather quickly.) 

Slide a pizza peel (or spatulas) underneath to loosen the dough and
to check for doneness. The dough may start to bubble. If it does,
pop the bubbles with a fork. There should be grill marks on the
dough, just be careful not to over-cook. The dough should be firm,
just starting to turn color. 

Using your peel or spatulas, remove the dough from the grill and
flip it over onto a piece of aluminum foil, cooked side up. Coat the
top of the dough with more olive oil no-stick spray, then layer the
cheese first, followed by the spinach, tomatoes and shrimp onto each
pizza. Don't go crazy with toppings or the pizzas will get too
heavy.

Slide a floured peel under your pizza and place it back on the
grill, uncooked side down. Cover the grill immediately. It's done
when the underside of the pizza is golden brown and the cheese is
melted and bubbly. Serve immediately.

A Grilling Hall of Fame recipe from the Crisco No-Stick Cooking
Spray contest.
                                                   
  From: Nibble .Com                     
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I drank myself into an ill-advised pizza binge.

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